|
Classic
Cook Books
< last page | next page >
page 99
under meat that is roasting, and baste them with some of the dripping; when they
are browned on one side, turn them and brown the other; send them up around the
meat, or in a small dish.
POTATO BALLS.
MIX mashed potatos with the yelk of an egg, roll them into balls, flour them, or
cover them with egg and bread crumbs, fry them in clean dripping, or brown them
in a Dutch oven. They are an agreeable vegetable relish, and a supper dish.
JERUSALEM ARTICHOKES,
ARE boiled and dressed in the various ways we have just before directed for
potatos. They should be covered with thick melted butter, or a nice white or
brown sauce.
CABBAGE.
PICK cabbages very clean, and wash them thoroughly; then look them carefully
over again; quarter them if they are very large; put them into a sauce pan with
plenty of boiling water; if any skum rises, take it off, put a large spoonful of
salt into the sauce pan, and boil them till the stalks feel tender. A young
cabbage will take about twenty minutes, or half an hour; when full grown, nearly
an hour; see that they are well covered with water all the time, and that no
dirt or smoke arises from stirring the fire. With
< last page | next page >
Classic
Cook Books
|
